3 ways with ice cream

• 350ml double cream yoghurt, frozen in a small ice tray to make yoghurt cubes

• 45ml unsweetened peanut butter

• 60ml Huletts Golden Syrup (or to taste)

• about 100ml milk or coconut water

• 30ml choc chips

This recipe is quick to prepare, once all the ingredients are frozen. Be patient; it’s worth it! Simply put the frozen bananas, yoghurt, peanut butter and golden syrup in a food processor that can handle frozen ingredients and process until creamy, using the milk or coconut water to adjust the consistency. This delicious soft serve frozen yoghurt can be enjoyed immediately, or decant it into a suitable container and freeze for a couple of hours until firm. Serve with a sprinkle of choc chips, nuts and an extra drizzle of syrup.

Ginger snaps

• 125ml butter

• 125ml Huletts SunSweet Brown Sugar

• 125ml Huletts Golden Syrup

• 5ml ground ginger

• 200ml cake wheat flour, sifted

• ice cream and berries to serve

1. Place the butter, sugar, golden syrup and ginger in a small saucepan and melt over low heat, stirring until all the sugar is dissolved. Don’t let the mixture boil. Remove from the heat and stir in the flour until smooth. Allow the mixture to cool slightly; it will firm up.

2. Preheat the oven to 160°C and line two baking trays with baking paper. Scoop spoonfuls of dough onto the prepared baking trays and flatten slightly, allowing space for the snaps to spread as they bake for 8–9 minutes or until golden and bubbling. Remove from the oven, carefully transfer the snaps to the back of an upturned muffin pan and allow to cool completely – they should take the shape of the muffin pan’s hollows. Work quickly as the snaps lose their flexibility as they cool. Fill with ice cream and your favourite fruit or berries.

Oat biscuit ice cream sandwiches

• 200g butter, soft

• 200g (250ml) Huletts SunSweet Brown Sugar

• 1 extra-large egg

• 5ml baking powder

• 140g (250ml) cake wheat flour, sifted

• 2ml bicarbonate of soda

• 500ml rolled oats

• 12 balls of ice cream

1. Beat the butter and sugar until light and creamy. Add the egg and continue beating until combined. Add the baking powder, flour, bicarbonate of soda and rolled oats and mix until a soft dough forms.

2. Roll the dough into 24 portions and flatten on baking trays lined with baking paper to shape the cookies. Bake for about 15 minutes per tray in a preheated oven at 180°C until golden brown and crisp. Allow to cool completely.

3. Sandwich each ball of ice cream between two cookies and serve immediately.